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Awesome Recipe

177 calories
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Boil Size: 12.25 gallons
Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 177 calories (Per 12oz)
Share: <EMBED>
1.054
1.012
5.5%
48.75
7.93
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 lb German - Rye3 lb Rye 38 3.5 14.3%
15 lb German - Pilsner15 lb Pilsner 38 1.6 71.4%
0.5 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.4%
0.5 lb German - CaraRed0.5 lb CaraRed 34 20 2.4%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 4.8%
1 lb Belgian - Munich1 lb Munich 38 6 4.8%
21 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.65 oz Columbus0.65 oz Columbus Hops Pellet 15 Boil 0 min
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 30 min 24.68
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 15 min 15.94
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Boil 10 min 8.12
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 0 min
1.5 oz Lemondrop1.5 oz Lemondrop Hops Pellet 6 Boil 0 min
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days
3 oz Lemondrop3 oz Lemondrop Hops Pellet 6 Dry Hop 7 days
 
Mash Guidelines
Amount Description Type Temp Time
7 galFly Sparge150 °F60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
Amount:
2
Attenuation (custom):
75%
Flocculation:
Low-Med
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 397 B cells required
Yeast Pitch Rate and Starter Calculator
Amount:
1
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 397 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Calgary, AB, (South - Glenmore)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Going to add 1 vial of Brett yeast after primary
No yeast starter for Brett
This recipe is shared.
Recipe QR Code
View Count: 22
Brew Count: 0
Last Updated: 2019-05-05 16:30 UTC
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